BOILED BURGER RECIPES
CHICKEN BURGER RECIPES - BBC GOOD FOOD
Buns at the ready! Coat or marinade chicken thighs and breast to create the perfect filling for juicy burgers. Add toppings like slaw and sauce, plus your chosen side dishes, then dig in.
Provided by Good Food team
Number Of Ingredients 1
HOW TO MAKE SOFT-BOILED EGGS - THE PIONEER WOMAN
I have no shame when it comes to my love for eggs. I straight up adore them.
Provided by Jessica Merchant
Categories main dish
Total Time 11 minutes
Prep Time 5 minutes
Cook Time 6 minutes
Yield 3 servings
Number Of Ingredients 1
Steps:
- Fill a large bowl with ice and water. Heat about 3 inches of water in a small saucepan over medium heat until boiling. Once the water is boiling, reduce the heat until it's barely at a simmer, add the eggs gently and cook for 6 minutes. Set a timer! Remove the eggs with a slotted spoon and place them in the ice bath. Let the eggs cool slightly before peeling. Instead of peeling, you can slice the top off and just use the egg yolk for dipping toast sticks---or you can peel the whole egg and serve it similarly to a poached egg.
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Skip the roast and go for the boil! Boiled peanuts are a childhood treat that can be flavored any way you'd like—my favorite combo is five-spice.
From delish.com
Total Time 50 minutes
Category dairy-free, gluten-free, vegan, vegetarian, New Year's Eve, snack
Cuisine Chinese
From delish.com
Total Time 50 minutes
Category dairy-free, gluten-free, vegan, vegetarian, New Year's Eve, snack
Cuisine Chinese
- Let peanuts cool in liquid to room temperature, then drain before serving.
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GADO-GADO RECIPE - NYT COOKING
Gado-gado is a beloved dish across Indonesia. Each region has a different spin: In Jakarta, it is a “double-carb” dish, featuring both potato and lontong (rice cakes). In West Java, it is known as lotek atah or karedok and served with raw vegetables. At the heart of any gado-gado is the spicy peanut sauce: Some versions call for tamarind, lime, terasi (shrimp paste) or coconut milk. Others use peanut butter instead of freshly pounded peanuts. This particular recipe is inspired by a home-cooked gado-gado eaten in Bali, where the rich, aromatic sauce was powered by shallots and garlic. Its sweetness comes from kecap manis, the thick, caramelly soy sauce foundational in Indonesian cooking, but, if you can’t find kecap manis, make your own (see Tip) or use sweet soy sauce.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine indonesian
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine indonesian
- To serve, divide the blanched vegetables, potatoes, tofu, cucumber, tomatoes and eggs over several serving plates or assemble it all on one large serving platter. Drizzle each plate generously with the peanut sauce and top with crispy fried shallots.
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GADO-GADO RECIPE - NYT COOKING
Gado-gado is a beloved dish across Indonesia. Each region has a different spin: In Jakarta, it is a “double-carb” dish, featuring both potato and lontong (rice cakes). In West Java, it is known as lotek atah or karedok and served with raw vegetables. At the heart of any gado-gado is the spicy peanut sauce: Some versions call for tamarind, lime, terasi (shrimp paste) or coconut milk. Others use peanut butter instead of freshly pounded peanuts. This particular recipe is inspired by a home-cooked gado-gado eaten in Bali, where the rich, aromatic sauce was powered by shallots and garlic. Its sweetness comes from kecap manis, the thick, caramelly soy sauce foundational in Indonesian cooking, but, if you can’t find kecap manis, make your own (see Tip) or use sweet soy sauce.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine indonesian
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine indonesian
- To serve, divide the blanched vegetables, potatoes, tofu, cucumber, tomatoes and eggs over several serving plates or assemble it all on one large serving platter. Drizzle each plate generously with the peanut sauce and top with crispy fried shallots.
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BLT CHICKEN SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
Featuring all the fun fixings for a BLT chicken sandwich, this salad is so lovable. I can prep the ingredients ahead of time and just throw it together at the last minute. Barbecue sauce in the dressing gives it unexpected flavor. Even picky eaters love my chicken salads. —Cindy Moore, Mooresville, North Carolina
From tasteofhome.com
Reviews 4.9
Total Time 20 minutes
Category Lunch
Calories 281 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 20 minutes
Category Lunch
Calories 281 calories per serving
- In a small bowl, combine the first 5 ingredients; mix well. Cover and refrigerate until serving. Place salad greens in a large bowl. Sprinkle with tomatoes, chicken and bacon; garnish with eggs. Drizzle with dressing.
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ORDER from CAMBRIDGE 1105 Massachusetts Ave., Cambridge, MA 02138 Tel:857.242.3605
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From bostonburgercompany.com
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